Name: The Best Red Velvet Cake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12 Servings
Cuisine: Caribbean
Ingredients: 120g room temperature Butter; 300g Confectioners Sugar; 60ml Cooking Oil; 2 large Eggs; 2 teaspoons Vanilla Extract; 1 tablespoon Vinegar; 10g Unsweetened Cocoa Powder + 1 tablespoon for dusting the pans; 350g plain Cake Flour; 1 teaspoon Baking Soda; 1 teaspoon Salt; 250ml Buttermilk; 2 tablespoons Red Gel Food Colouring

Red Velvet Cake is a crimson, layered chocolate cake with little cocoa powder covered in silky cream cheese frosting. Traditionally, the red color occurred as a result of using non-Dutched, anthocyanin-rich cocoa. Nowadays, red food coloring is used. If natural food coloring is preferred, beet powder is recommended. For a truly soft and velvety result, it is essential to use cake flour for the batter (all-purpose flour would be ok as well, however, the cake will turn out less soft). For a smooth velvet crumb, try whipping the egg whites.

Equipment Needed

Cooling Rack

Digital Food Kitchen Scale

Offset spatula

Sifter

Small Mixing Bowl

Spatula

Springform Cake Pan 9 inch

Stand Up Mixer

Stand Up Mixer Whisk Attachment

Author: Classic Bakes Editorial Team

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

Serves

12 Servings

Ingredients

120g room temperature Butter
300g Confectioners Sugar
60ml Cooking Oil
2 large Eggs
2 teaspoons Vanilla Extract
1 tablespoon Vinegar
10g Unsweetened Cocoa Powder + 1 tablespoon for dusting the pans
350g plain Cake Flour
1 teaspoon Baking Soda
1 teaspoon Salt
250ml Buttermilk
2 tablespoons Red Gel Food Colouring

For Frosting

450g room temperature Cream Cheese
170g room temperature Butter
660g Confectioners Sugar
1 tablespoon Lime Juice
1 tablespoon Vanilla Extract
1 pinch of Salt to taste

Instructions

Grease two 9-inch cake pans and lightly dust with 1 tablespoon of cocoa powder. Preheat the oven to 350 F (177 C).

Using a mixer, beat softened butter with sugar on high speed until the mixture is light and fluffy.

Using two small bowls, separate eggs and set egg whites aside. Add egg yolks to the mixture, followed by oil and vanilla extract and vinegar, and beat for an additional 2 minutes.

Sift dry ingredients and fold in. Then mix in buttermilk and red coloring.

Whip egg whites on high speed for 3 minutes until they are fluffy and gently fold into the cake batter. The batter should be silky with a slightly thick consistency.

Pour the batter into the prepared pans and bake for approximately 25-30 minutes until a toothpick inserted comes out clean. Let cool completely before assembling the cake.

For cream cheese frosting: Beat cream cheese, butter, and vanilla extract for approximately 3-4 minutes until the consistency is smooth. Then beat in sugar until frosting appears light and fluffy. Add lime juice.

Assemble the cake: Trim thin layers of the top dome of the cakes to create a flat surface. Keep the trimmed pieces and crumble to decorate the cake after covering it with frosting. Place one cake on a plate and evenly cover the top with 1 1/2 cups of cream cheese frosting. Place the second layer on top and spread the remaining frosting all over the entire cake.